epicurious4.5
Vegan Saag With Black-Eyed Peas and Corn
This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.
👥 4 Servings👤 Sheil Shukla📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●blender
📝 Preparation Steps
1
Heat the oil in a wide pan or braising pan over medium heat. Add the coriander and cumin seeds, and continue to heat until fragrant, about ⏱️ 1 minute.
2
Add the onion and salt, and stir occasionally, until the onion is softened and starting to brown, ⏱️ 10 minutes. Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.
3
Reduce the heat to low, add the garlic, ginger, and chile, and stir until fragrant, ⏱️ 2 minutes. Stir in the sunflower seeds and turmeric, and add 1 cup water.
Sunflower seeds, for garnish
4
Increase the heat to medium and bring to a simmer. Add the kale, stir, cover, and continue to cook until the kale has wilted, 2 to ⏱️ 3 minutes. Remove from the heat and transfer to a bowl or blender, let cool for a few minutes, then blend until mostly smooth. Set aside.
5
Heat the oil over medium heat in the pan. Sauté the corn until it starts to soften, about ⏱️ 3 minutes.
corn1 cup
6
Add the black-eyed peas, gravy, nutritional yeast (if using), and garam masala, and simmer until well combined, 3 to ⏱️ 5 minutes. Add ¼ to ½ cup (60 to 120 ml) water as needed to reach the desired consistency.
7
Remove from the heat, adjust the salt to taste, squeeze on the lime juice, and garnish with cilantro and sunflower seeds, if desired.
Sunflower seeds, for garnish
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